Tuesday, August 21, 2012

Zucchini Casserole

Zucchini
Casserole

Begin
by slicing 4 medium sized zucchini. You can add several more when you
have more zucchini than you know what to do with. If you are having a
4th of July party, double this recipe because believe me..people are
going to love it! Next, slice or dice a large onion and add it to the
zucchini. I used a big sweet vidalia.

The
original recipe calls for a bag of Stovetop stuffing. I don't use
that so I threw in a sleeve of crushed Ritz crackers and added 3 T.
of poultry seasoning (do not omit this seasoning).

Add
4 or 5 grated carrots.

Add
1 cup of sour cream. You can use low fat sour cream if you wish. This
recipe easily adapts to low fat ingredients. Add a cup of grated
cheddar cheese.

Add
1/2 cup of melted butter.pour
it over top

Then
add 2 cans of cream of chicken soup. You can see that I used fat
free.

Add
some cracked black pepper and a bit of salt. Stir it all around until
thoroughly combined.

Place
it in a casserole or heavy pot and bake it for 45 minutes at 350
degrees.

It
should be golden and bubbling around the edges. This can also be
served at room temperature if you want to make it a bit in advance.
Enjoy!